Name: Chocolate Zucchini Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups spelt flour (or all-purpose or oat flour); 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup coconut sugar (or brown sugar); 1/2 cup mini chocolate chips; 1/2 cup plain yogurt (or mashed banana or applesauce); 1/4 cup oil (or additional yogurt/applesauce for fat-free); 2 tsp pure vanilla extract; 1 1/2 cups finely shredded zucchini (do not drain)

A rich, moist chocolate cake secretly packed with nutritious zucchini, this Chocolate Zucchini Cake is my go-to when I’m craving something fudgy and indulgent—but still want to keep things on the wholesome side. It’s deeply chocolatey, incredibly tender, and the zucchini melts right in without a trace. It’s the kind of dessert that surprises everyone (in the best way) and disappears fast at any gathering.

Why You’ll Love This Recipe

I love how this cake strikes the perfect balance between decadent and nourishing. It’s sweet and chocolatey enough to feel like a treat, but it sneaks in a serving of veggies without compromising on flavor. The shredded zucchini keeps the texture moist and soft, and I can make it with common pantry staples. Whether I use yogurt, banana, or applesauce, it turns out delicious every time. It’s naturally egg-free and can easily be made vegan or gluten-free with a few swaps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups spelt flour (or all-purpose or oat flour)

1/2 cup unsweetened cocoa powder

1/2 tsp salt

1 tsp baking soda

1/2 cup coconut sugar (or brown sugar)

1/2 cup mini chocolate chips

1/4 cup oil (or additional yogurt/applesauce for fat-free)

1/2 cup plain yogurt (or mashed banana or applesauce)

2 tsp pure vanilla extract

1 1/2 cups finely shredded zucchini (do not drain)

Directions

I preheat my oven to 350°F (175°C).

I grease an 8-inch square or round baking pan or line it with parchment paper.

In a large mixing bowl, I stir together the flour, cocoa powder, baking soda, salt, sugar, and chocolate chips.

In a separate bowl, I whisk the yogurt, oil, and vanilla until smooth.

I combine the wet and dry ingredients, then fold in the zucchini.

Then I stir everything just until evenly mixed—being careful not to overmix.

I spread the batter evenly into the prepared pan.

After that I bake for 25–30 minutes, or until a toothpick inserted into the center comes out mostly clean.

I let the cake cool before slicing and serving.

Servings and timing

This recipe makes 9 generous servings. It takes about 10 minutes to prep and 25–30 minutes to bake, for a total time of roughly 40 minutes. Each serving comes in at around 210 calories.

Variations

I like to experiment with different versions of this cake depending on what I have on hand:

Vegan version: I use dairy-free yogurt or applesauce in place of yogurt.

Fat-free option: I skip the oil and double the yogurt or applesauce.

Gluten-free: Oat flour works beautifully in place of spelt or all-purpose flour.

Nutty twist: I sometimes toss in chopped walnuts or pecans for extra crunch.

Extra chocolatey: I double the chocolate chips or drizzle melted chocolate on top after baking.

Storage/Reheating

I keep leftover cake covered in the fridge for up to 4 days. It stays moist and delicious. For longer storage, I freeze individual slices in airtight containers or freezer bags. When I’m ready to enjoy a piece, I let it thaw at room temperature or warm it slightly in the microwave for 10–15 seconds.

Related Recipes:

Zucchini Cheese Bread

FAQs

How do I shred the zucchini for this cake?

I use a fine grater to shred the zucchini so it blends seamlessly into the batter. I don’t drain it—its moisture helps keep the cake soft and fudgy.

Can I make this cake in advance?

Yes, I often bake it a day ahead. The flavor deepens overnight, and it’s just as moist the next day. I store it covered in the fridge and let it sit at room temperature before serving.

Will the cake taste like zucchini?

Not at all. The zucchini is completely hidden. It adds moisture, not flavor—so all I taste is rich, chocolaty goodness.

Can I use a different sweetener?

Yes, I’ve made it with coconut sugar, brown sugar, and even a mix of maple syrup and dry sweetener (adjusting the flour slightly). It’s quite flexible.

What kind of oil works best?

I usually use a neutral oil like avocado or vegetable oil. But when I’m going oil-free, I just use extra yogurt or applesauce, and the texture still turns out great.

Conclusion

This Chocolate Zucchini Cake is one of those rare recipes that checks all the boxes: indulgent, healthy-ish, easy to make, and endlessly adaptable. I love that I can satisfy my chocolate cravings while sneaking in something good for me. Whether I’m baking it for a special occasion or just a weeknight treat, it never lasts long—and no one ever guesses it’s made with zucchini.

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